Vegan Chocolate Berry Muffins
Prep time
Cook time
Total time
Each bite is bursting with chocolate and fruit, but these muffins are still a wholesome snack or treat. The combination of fresh currants and raspberries is wonderful, but you can use all raspberries, or substitute other berries, if preferred.
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
  • 2 cups light spelt flour (can sub whole wheat pastry flour or all-purpose flour)
  • ½ cup rolled oats
  • ¼ cup Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon (optional)
  • ½ cup fresh red currants
  • ½ cup raspberries
  • ½ cup dairy-free semi-sweet chocolate chunks or chips
  • 1 cup orange juice
  • ½ cup oil
  • ½ cup dark brown sugar, packed
  1. Preheat your oven to 350°F, and lightly grease 12 muffin cups or line them with cupcake liners.
  2. In a large bowl, whisk together the flour, oats, cocoa powder, baking powder, baking soda, salt, and cinnamon. Add all of the berries and chocolate chips or chunks, and stir gently to coat.
  3. In a medium bowl, whisk together the orange juice, oil, and brown sugar.
  4. Pour the wet ingredients into the dry ingredients, and gently stir, trying not to break the berries, until just combined. Do not overmix the batter.
  5. Spoon the batter into your prepared muffin cups, filling them up about ¾ of the way to the top.
  6. Bake the muffins for 18 to 22 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Serving size: 1 muffin Calories: 210 Fat: 13.1g Saturated fat: 3.4g Carbohydrates: 23g Sugar: 12.9g Sodium: 152mg Fiber: 2.8g Protein: 2.4g
Recipe by Go Dairy Free at